Shepherd's pie is the ultimate British classic, and everyone has their own go-to version of this old-school classic. And here is my version for you to try!
Indian inspired (and also a long-standing firm family favourite) - I cook my lamb mince in a spicy sauce, and then top the mince with a creamy masala mash; the combination of the hot spices and creaminess of the mash is an absolute dream! I have also re-created this recipe using minimal fat - there is no oil used when cooking the lean lamb mince, and no butter used in the mash potato. This makes it the perfect healthy supper dish - full of protein, fibre and vegetables. Finally, I wanted to give you a recipe that required minimal fuss, time and effort and my 'chuck it all in the pan' approach seems to work perfectly for cooking the mince - hopefully making it the perfect go-to after work recipe.
750g lean mince lamb
2 white onions, finely diced
4 garlic cloves, crushed
120g (1/2 tin) of plum tomatoes
1 tbsp. ginger, finely chopped
1 heaped tsp. cumin seeds
1 heaped tsp. turmeric
2 fresh green chillies, finely chopped
1 1/2 tsp. salt
125g fresh garden peas
1 tsp. keema masala (spice mix you can buy at all major supermarkets)
7 large red potatoes, peeled and chopped into chunks
3 tbsp. milk
1 tsp. garam masala
2 spring onions and fresh coriander, finely chopped, to serve
Heat a large pan over a high heat and add the lamb mince. Also add in the onions, garlic, ginger, cumin seeds, turmeric, green chillies, 1 tsp. of salt and tinned tomatoes.
Mix all the ingredients together, cover with your lid and leave to cook for 15 minutes. You want to stir often, every 3-4 minutes to ensure the mince does not form clumps.
After 15 minutes, and all excess liquid has disappeared, add in the keema masala and fresh peas. Stir well and cook for a further 5 minutes.
Remove from the heat and spoon into a pie/casserole dish and leave to cool.
Pre-heat your oven to gas mark 4 (180C).
Cover the potatoes with cold water, bring to the boil and then reduce the heat and leave the potatoes to cook until soft.
Once cooked drain, and place back in the pan. Add the milk, remaining salt and garam masala. Mash the potatoes to create a firm mash.
Place the masala mash on top of the lamb mince in the casserole dish, sprinkle on some cheese (optional) and place in the oven for about 15 minutes until it's bubbling and brown.
Sprinkle with the spring onions and fresh coriander to serve.